In an oven-proof frying pan (or cast iron pan), heat some butter and olive oil. Fry the onion and peppers until translucent. Add the fresh tomato and sundried tomato and cook a few minutes, seasoning with a little salt and pepper.

In a medium bowl, beat all the eggs together with some salt and pepper (I also added a splash of milk). Mix in the grated cheese. Pour over vegetables in the frying pan and cook a few minutes without stirring. Meanwhile, distribute mushrooms and goat cheese over the top. When the edges of the eggs are able to pull away from the pan (about 5 minutes over medium-low heat), place the pan in the oven on the center rack and broil for 5 minutes.

For lunch, eat a slice stuffed into a pita with greens, or enjoy with a salad. To turn this into a dinner, serve with steamed veggies or sauteed rapini and boiled or roasted baby potatoes.

Serves 8.

NOTEIf you don't have marinated portobello mushrooms, use marinated button mushrooms (maybe 20 or so). But if all you have is regular mushrooms, saute in butter in a separate pan, then add to the frittata along with the goat cheese before broiling.

VARIATIONSI think this would also work great with any of: spinach, arugula, feta, dill, shallots, leftover steamed potato

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